A Pleasant Surprise

One late, late night (or early morning) trip to the local Shaw's market, I was looking for munchies. Since I am monitoring my intake of sugars/fats, I was trying to find something that I wouldn't hate myself for eating half a box of in one sitting.
That's when I came across my current obsession:
Kashi TLC Soft-baked Cookies.
Not only did they look harmless and good for me, they were on sale.
So I grabbed a box of the oatmeal-dark chocolate and as soon as we got into the car, I ripped open the box and shoved one in my mouth (I was that hungry).
I wasn't impressed. So I let Adam try one.
He liked them, but he was vegan for quite a few years. So, he likes a lot of substitute foods that taste like cardboard and rubber.
So, I decided to try them again when we got home, since they are cookies, and I just can't let cookies go to waste.
I don't know what happened but I fell in love.
I think when I tried the first cookie, I was expecting the usual sugar overload accompanied with the smooth mushy texture once most cookies have been chewed a bit.
The chunky, whole grains and low lying natural sweetness that threw me off in the beginning was the very thing that won me over in the end.
The box was empty by noon the next day.

I know it's spring when...

the urge overwhelms me to grill almost everything I eat outside.
I am a fan of the corn tortilla.
I am a fan of too much lime.
I am fan of edible art.
Did I mention that I love tacos?


Here's an incredibly easy way I make my favorite grilled fish tacos.
First I make the marinade:

• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
  
• 2 teaspoons lime zest
• 1 1/2 teaspoons agave nectar
  
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• juice of 2 freshly squeezed limes
  
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce, or to taste
• 1 pound of firm fleshed, white fish left whole for easy grilling

Whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, salt, black pepper, and hot sauce in a bowl until blended. Place the fish in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

Then I make the dressing.

• 1 (8 ounce) container light sour cream
• 1/2 cup adobo sauce from chipotle peppers
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• salt and pepper to taste

Combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.



Now it's time to make the slaw....other than the fish itself, this is my favorite part!

• 4 cups thinly sliced red cabbage(You can use all green or all red cabbage.)
• 4 green onions, thinly sliced
• 1 cup chopped cilantro (or more)
• 1 cup grated carrot
  
• 6 T fresh lime juice (more or less to taste)
• extra virgin olive oil
• salt and pepper to taste

Mix these ingredients together, tasting as you go. some people like more cilantro, some don't like it at all. You could always substitute flat leaf parsley if you're one of the latter.
I usually make this right before I throw the fish on to grill, that way it stays crunchy.

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Let me just say, there are few things more invigorating than the smell of over a fire...
I took this next picture of my dogs coming out to see what all the commotion was about:
They were excited when I shared.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; top with sliced avocado and drizzle with dressing. Garnish with lime wedges.